Find Recipes Instantly! (Type the Recipe name or any Ingredient) Rye Snack Rounds 1 pound ground beef 1 pound ground sausage 1 pound processed cheese, cubed 16 ounces cocktail rye bread Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Place ground beef and ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fluids. 3 In a medium saucepan over low heat, melt the processed cheese. 4 Mix the melted processed cheese into the meat mixture. Spoon the blended mixture onto cocktail rye bread slices. Arrange slices in a single layer on a large baking sheet. 5 Bake in the preheated oven 10 to 12 minutes, until processed cheese begins to brown. Serve warm. Makes 15 servings Sausage Applesauce Appetizer 2 pounds Italian sausage 3/4 cup packed brown sugar 1 cup chunky applesauce 1 onion, chopped Directions 1 Preheat oven to 325 degrees F (165 degrees C). 2 In a large skillet, fry sausage until it is browned. Drain well. Cut the sausage into bite-size pieces. 3 In a small casserole dish, combine sausage, brown sugar, applesauce, and onion. 4 Bake at 325 degrees F (165 degrees C) for 45 minutes. Serve with toothpicks for easy nibbling. Makes 8 servings Smoked Pork and Black-Eyed Peas with Collard Greens 10 large collard green leaves, washed and cut into 1/2-inch-wide strips 2 tablespoons peanut or olive oil 2/3 pound boneless, cooked and smoked pork chops, cut into 1/2-inch chunks 1-1/2 cups cooked black-eyed peas or 1 (15-ounce) can cooked black- eyed peas, drained 1/4 cup sweet-hot mustard 1/4 cup prepared hot sauce 3 tablespoons molasses 1 scant teaspoon ground caraway seeds 3 tablespoons unsalted butter, cut into small pieces, optional 1/3 cup water Salt, pepper 6 prebaked buttermilk biscuits, each biscuit cut in half (top and bottom) Using large pan, cook collard greens in oil over moderately high heat 5 to 7 minutes, stirring frequently. Add pork, black-eyed peas, mustard, hot sauce, molasses, caraway seeds, butter and water. Mix well. Cook 7 to 8 minutes, stirring occasionally, until greens are nearly tender and mixture is thickened slightly. Season to taste with salt and pepper. Remove from heat. Cool slightly. Cover bottom of lightly greased 2-quart round baking dish with biscuit bottoms. Spoon in filling. Cover with biscuit tops. Bake at 400 degrees on center rack 30 to 35 minutes or until filling is hot. Remove from oven and spoon onto plates, allowing 1 biscuit per person. Makes about 6 servings. Spicey Rye Rounds 1 pound ground beef 1 pound spicy Italian sausage 1 pound processed cheese food, cubed 1 (1 pound) loaf cocktail rye bread Directions 1 Preheat oven to 325 degrees F (165 degrees C). 2 In a large skillet, brown ground beef and sausage. After beef and sausage are browned, add cheese. Mix often. Once all ingredients are combined spoon 1 tablespoon of the mixture onto each piece of rye bread. Arrange bread with toppings on a baking sheet. 3 Bake 5 to 7 minutes. Makes 8 servings Smoked sausage pockets 2 pkgs.(3 oz each)cream cheese,softened 1-1/2 teaspoons minced fresh parsley 3/4 tsp.season salt 1/4 tsp.pepper 2/3 c.shredded cheddar cheese 2TBLS.butter or marg. 5 eggs,beaten 1 tube(17.3 oz)large refridgerator biscuits 1 egg white 1 tsp.water 16 minitaure smoked sausage links In a mixing bowl,combine the cream cheese,parsley,season salt,and pepper.Stir in cheddar cheese,set aside.In a skillet,melt butter or med.heat.Add eggs,cook and stir until completely set.Separate biscuits into 8 pieces.On a slightly floured surface,roll each piece into a 5-in circle.On each circle,spread about 2 TBLS.of cream cheese mixture to within 1/2 in.of edges.Beat egg white and water,lightly brush some over edges of dough.Top with scrambled eggs and 2 sausage links.Fold dough over,seal edges and press together with a fork.Place on and ungreased baking sheet.Brush with remaining egg white mixture.Bake at 375'for 14-16 minutes or till golden brown.YIELD;8 SERVINGS. Tasty Orange(Pork)Chops Prep Time: approx. 10 Minutes. Cook Time: approx. 10 Minutes. Original recipe makes 4 servings. Recipe has been scaled to make 4 servings. 1/4 cup cider vinegar 1 tablespoon soy sauce 1/4 pound frozen orange juice concentrate, thawed 1/2 cup minced onion 1 teaspoon dried rosemary 1 teaspoon ground sage 2 teaspoons salt 1 clove crushed garlic 1/2 cup prepared barbecue sauce 4 (1 1/4 inch) thick pork chops Directions 1 Wash and pat dry the pork chops. Combine the vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic and barbecue sauce in a glass bowl. Place chops in a large resealable plastic bag bag, add the marinade and refrigerate for 6 to 8 hours or overnight. 2 Preheat grill for high heat. 3 Oil grate and grill chops turning once until cooked through, about 5 minutes per side. Pork Chops with Apple Gravy 8 thin pork chops salt pepper 1 tsp butter or margarine 1 cup chopped, peeled apple 2 Tbsp butter Dash salt 2 Tbsp flour 1/2 cup milk 1/4 tsp white pepper 1 tsp oil Dash nutmeg Using heavy skillet, heat small amount of butter and oil. Quickly brown chops on both sides. Turn down heat; cook, covered turning once or twice until fully cooked. Make apple gravy while cooking. Melt 1 tablespoon butter in saucepan. Stir in apple; cook a few minutes. Sprinkle with 1 tablespoon flour and cook 2 minutes longer. Set aside. In another pan, melt remaining butter; stir in 1 tablespoon flour. Cook 2 minutes. Pour in milk and cream, stirring until slightly thickened. Season with salt, nutmeg and pepper. Stir sauce into apples. Serve gravy over chops.